Jane’s Kitchen, CNY Dinner, Carlingford

Jane’s Kitchen has been around for as long as I remember. The last time I was here was three or so years ago – we came here a couple of days after ‘The Mother’ and I got married and have not been back since. Not because we had a bad meal but it is one of those restaurants that you forget.

We were catching up with the extended family and the mother-in-law suggested this place. Jane’s Kitchen can be found on Pennant Hills Road, in between Carlingford Court and Carlingford Village. If you haven’t seen it or have never been, it can be easily missed.

It was a busy evening, it seems like everyone was celebrating Chinese New Year in Jane’s Kitchen. Thankfully we had a reservation so we didn’t have to wait for long.

We left all the ordering to both mums, started with the complementary soup – pork and bean soup which is one of my favourites. However, mum’s version is definitely better. I thought the soup was a little watery and the pork not as tender as it should be.

The vermicelli crab hot pot is one dish that we all enjoy. We have never had it here before, and we were all pleasantly surprised. The crab was fat, juicy and succulent. The noodles moreish and cooked to perfection. Compared to Excellent Chinese Seafood Restaurant? I thought the crab at Jane’s kitchen was definitely better, however, the overall dish, Excellent is definitely better. It is more flavoursome and tastier.

Hello fatty crab claw – it was deliciously tender and full of flavour.

Next, the black moss, ‘fa cai’, which actually means ‘hair vegetables’. The black moss is served with lettuce, dried oysters and shiitake mushrooms. It’s a dish that has many symbolisms and a must order on Chinese New Year. The dried oysters (for good luck) were tender, the shiitake mushrooms (longevity or sizing opportunities) is cooked to perfection. A favourite of mine and one that I haven’t had for a very long time.

The fried prawns with fried onions were absolutely tasty. I love the crunchiness from the fried onions and fried noodles. The prawns were fresh and delightful.

Next the steamed fish served with soy sauce, ginger and shallots – ‘The Mother’s’ favourite dish. The fish was firm and moist, and the sauce was a great complement.

The fried chicken topped with shallots and chili was juicy, tender and succulent with crispy skin – what’s there not to like?

Last but not least, scallops cooked with snow peas, celery, carrots and corn was also tasty. I love the crunchiness and freshness of the snow peas and the tenderness of the scallops. Dollop with a bit of chili, it was just scrumptiously good.

We were all too full for dessert. We were given complementary oranges, however, ‘The Mother’ demolished it before I could take any photos!

It was a wonderful dinner with family, it’s not every day that we all get together and indulge in food. Part of the many reasons why I love Chinese New Year!